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Is there anything better than a chocolate chip cookie? Yes, a brown butter chocolate chip cookie! These cookies are seriously to die for. The nuttiness of the brown butter adds another layer to this classic treat.
Browning butter is easier than most people think. All you have to do is melt the butter over medium heat and then turn often until the colors changes from yellow to a light golden brown and you start to see brown flecks. The key is to not cook the butter on high heat which could result in burnt butter.
Brown Butter Chocolate Chip Cookies
These brown butter chocolate chip cookies are so easy to make, no chilling required and are finished with flaky sea salt.
Ingredients
- 1 cup butter (226g) unsalted
- 1 cup brown sugar (200g)
- 1 ⅓ cup granulated sugar (120g)
- 2 eggs room temperature
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour (300g)
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 ½ cups semi sweet chocolate chips (425g)
- flaky sea salt for topping
Instructions
- Preheat the oven to 350°F and line two sheet pans with parchment paper.
- Place the butter in a saucepan and melt over medium heat, stirring often, until the butter foams and turns golden brown and nutty. Set aside.
- Add the sugars to a large bowl and pour in the browned butter. Mix to combine. Whisk in the eggs and vanilla. Add the flour, baking powder, baking soda, and salt. Mix to combine with a rubber spatula until mostly combined then stir in the chocolate chips.
- Portion the cookies using a large cookie scoop or spoon. Roll into balls and place on sheet pans. Bake for 12-14 minutes or until the tops are set and the edges are a light golden brown.
- Remove from the oven and use a large round cookie cutter to gently shape them into perfect circles. Sprinkle with flaky sea salt and let cool for a few minutes before digging in.